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we add 3% to every credit card transaction. It is legal in Nevada and we have not had one customer complain.

Congratulations! Thanks for all you have shared here. It must be a strange feeling that will take some getting use to. Good luck with the next chapter of your life 🙂 Walter

I have worked with Blodgett 1000’s for over 40 years and currently our shop uses 2 that are of your era. The only problem I have with them is the thermocoupler will go out every couple years. I keep a few on hand. I have also replaced the original safety pilot (red button) once about 5 years...

What are the toppings you most often suggest on your Vegan Pizza? Mushrooms, olives, fresh basil, onions, green peppers, fresh garlic What is the biggest threat facing local pizzerias? I am not sure as we are doing a great business bucking most all the current trends. Nowadays, how do most...

No fraud. We do maybe 15-20 a year and don’t attract that kind of customer. We know most everyone that bought one and they shared their story as to who is getting it. I read somewhere that a big % of gift cards are never cashed in. In our case 100% are.

We use a business card and write on the back the amount. We are too small to use a company for them. Walter

I watched it. It looks like you have a great set up. Great job and I bet your business will increase big time 🙂

I would definitely stock up. We were on Good Morning America and NBC Nightly News and that doubled our business for a couple weeks. Same to a lesser degree when the local TV affiliates, newspapers, did stories on us. I have noticed many of the first timers who came from the story never came...

Congrats! My friend won the Caputo Cup and has been on the Munchies Pizza series. That and all the other press these things generated from TV, etc, increased her business 10 fold. Get ready for it to rock you 🙂

be careful of diced cheese if you are launching onto deck ovens. It acts like ball bearings with the toppings and they will end up on the deck 🙂

I would go with a pre legacy Hobart. The legacy mixers are great but break down and cost big to fix. I know a guy that works on hobarts and says the legacy models break down much more frequently than the old models. We bought a 40 year old Hobart 60qt that works like a champ. In the 2.5 years we...

I am looking for a gas powered one in very nice shape. We are located in Reno, NV. Thanks. Walter

Patrick: I work 60 hours a week but we are open limited hours with a limited menu. Still we are packed most all our hours as people are willing to come for a pie they feel worth the inconviences our model presents. Labor/food waste/ rent, is low, prices high, menu is very simple, so we make a...

Food is a subjective thing and we all go about it our own way. You stated “mom and pop”. To me that means artisan and employees need to have years experience to do it right and things have been passed down through the generations. There is no way to run this concept at multiple locations unless...

You got to think positive for positive to happen. Visualize the success, happiness, joy, and it comes. We get what we wish for but often aren’t aware of what we really are wishing for 🙂

I wouldn’t do this. As you say it feels morally wrong and puts bad energy on your shop. Give love, kindness, hope, and friendship to your customers along with a great pizza and good reviews will come. Good energy breeds good energy and that keeps the bad energy people away. We get 2-6 calls a...

We never ask a customer to leave a review. I see that is being way too pushy and good food and good vibe in the shop will make things happen in the right direction. I also never respond to a review but did report one that was removed by Yelp. The customer gave us 1 star because we are not open...

I appreciate the heads up 🙂 thanks.

most people making pizza have no real background with it and at best turn out a forgettable product. Then they start chasing their tails with trying to get people in with specials, coupons, competing with the chains, and basically end up making lots of product with no profit. The pizza industry...

Our credit card rep or whatever you call him who works with us said many do it here so it must be legal -thanks. Walter